Thai Pad See Ew Noodles with Chicken and Broccoli

Ina small bowl, mix sugar and soy sauce until sugar is dissolved. Set aside.

Bring a pot of water to boil. Add broccoli and cook for about 40 seconds, no more than 1 minute, until broccoli is cooked but still crunchy. Drain. If desired, place broccoli in iced water to keep it extra crunchy. When drained, season with 1 teaspoon of the sugar and soy sauce mixture. Set aside.

Add 1 tablespoon oil to the bowl with the remaining soy sauce and sugar mixture.

In a large pot, boil water. Add rice flake noodles, stir, cover with a lid, and remove from heat. Let noodles sit in hot water for 7 minutes, until fully cooked. Drain and rinse noodles with cold water.

In a large hot pan, add 1 tablespoon oil. Add garlic and sauté for 10 seconds. Add chicken and sauté until chicken is fully cooked. Once chicken is fully cooked, add 1 tablespoon of the soy sauce mixture to flavor the chicken. Toss, then transfer chicken to a bowl.

Wash pan and place back over heat. When hot, add 1 tablespoon oil. Add beaten egg and scramble. Push egg to one side of pan.

Lower heat and add about 2 ounces cooked noodles to pan. (Do not add all the noodles at once because they will break up and won’t caramelize properly. Two ounces is enough for one serving.) Then add about 1 tablespoon of the sauce mixture. With a spatula, carefully flip the noodles to mix with the scrambled egg. Keep heat low while doing this—the noodles are very delicate, so they can easily break.

Once noodles are all covered with sauce, increase heat to medium high to get the crispy charred caramelized bits on the noodles. Again, use a spatula and carefully flip so noodles don’t break. If noodles start to dry out, add more of the sauce mixture and a little bit of oil. Once noodles start to caramelize, then add some of the broccoli and chicken. Do a final toss. Repeat with remaining noodles.